This Summer Berry and Peach Cheesecake is a creamy delight, packed with fresh berries and juicy peaches. It’s the perfect sweet treat for a hot day, and the colors make it so pretty!
Trust me, the fruity topping is what dreams are made of! I love serving it cold with a dollop of whipped cream for that extra yum factor—it’s a real crowd-pleaser!
Ingredients & Substitutions
Graham Crackers: These are perfect for creating a crunchy crust. If you can’t find them, digestive biscuits or even crushed vanilla wafers work well.
Cream Cheese: Don’t skimp on cream cheese for that rich and creamy texture! If you’re looking for a lighter option, use a reduced-fat cream cheese, though it may alter the texture a bit.
Peaches: Fresh, ripe peaches make this dessert delicious. In a pinch, you can use canned peaches (drained) or even substitute with nectarines for a slight twist.
Sour Cream or Heavy Cream: I prefer sour cream for its tanginess, but if you want a richer flavor, heavy cream adds a lovely creaminess. Use whatever you have on hand!
How Do I Achieve the Perfect cheesecake Texture?
Getting your cheesecake smooth and creamy takes a few critical steps. First, make sure the cream cheese is at room temperature; cold cream cheese won’t blend well. Also, beat your batter just until combined after adding eggs. Overmixing can incorporate too much air, leading to cracks.
- Mix the cream cheese until smooth before adding sugar.
- Add eggs one at a time, mixing just until blended—this helps keep the texture smooth.
- Let the cheesecake cool gradually in the oven to prevent cracking.
Summer Berry and Peach Cheesecake Recipe
Ingredients You’ll Need:
For the Crust:
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- 6 tablespoons unsalted butter, melted
For the Cheesecake Filling:
- 24 oz (680g) cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
- ½ cup sour cream or heavy cream
For the Fruit Topping:
- 1 cup fresh strawberries, hulled and sliced
- 1 cup fresh blueberries
- 1 cup fresh raspberries
- 2 peaches, peeled, pitted, and sliced
- 2 tablespoons honey or apricot jam (for glaze)
- 1 tablespoon water
How Much Time Will You Need?
This delectable cheesecake will take about 20 minutes to prep, 1 hour to bake, and then you’ll need to chill it for at least 4 hours (or overnight). In total, you should set aside about 5 hours to prepare and chill your cheesecake before serving.
Step-by-Step Instructions:
1. Prepare the Crust:
Start by preheating your oven to 325°F (163°C). In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Mix it well until everything is combined. Now, press this mixture firmly into the bottom of a 9-inch springform pan to form your crust. Don’t forget to get the edges, too! Once done, bake in the oven for about 10 minutes, then remove it and let it cool.
2. Make the Cheesecake Filling:
In a large mixing bowl, beat the softened cream cheese with an electric mixer until it’s smooth and creamy—no lumps allowed! Next, slowly add the sugar and continue mixing until it’s fully incorporated. One by one, add the eggs, mixing well after each addition. Now stir in the vanilla extract, lemon juice, and sour cream (or heavy cream) until the mixture is completely smooth. You are creating cheesecake magic!
3. Bake the Cheesecake:
Pour the creamy filling over your cooled crust, smoothing the top with a spatula. Bake the cheesecake in the preheated oven for about 50-60 minutes. You want the edges to be set while the center should still be slightly jiggly—it will firm up as it cools! Once done, turn off the oven, crack the door open a bit, and let the cheesecake cool in there for 1 hour. This helps prevent cracks!
4. Chill and Prepare the Topping:
After the hour is up, remove the cheesecake from the oven and let it cool to room temperature, then cover and chill it in the refrigerator for at least 4 hours, or overnight for best results.
5. Make Your Fruit Topping:
When you’re ready to serve, combine the sliced strawberries, blueberries, raspberries, and peaches in a bowl. In a small saucepan over low heat, warm the honey or apricot jam with a bit of water, stirring until it’s smooth. This will be your glaze—brush it over the fresh fruit to give it a nice shine and help it stick together a little.
6. Assemble and Serve:
Carefully arrange the glazed fruit over the chilled cheesecake. Slice into pieces, serve chilled, and enjoy the refreshing flavors of summer with each bite!
FAQ for Summer Berry and Peach Cheesecake
Can I Use Different Fruits for the Topping?
Absolutely! While the recipe calls for strawberries, blueberries, raspberries, and peaches, you can get creative with other seasonal fruits like blackberries, cherries, or slices of kiwi. Just make sure they’re fresh and ripe for the best flavor!
How Do I Prevent My Cheesecake from Cracking?
To prevent cracks, make sure your cream cheese is at room temperature before mixing, and mix your batter on low speed. Also, letting the cheesecake cool gradually in the oven with the door slightly ajar helps to minimize sudden temperature changes that can cause cracks.
Can I Make This Cheesecake Gluten-Free?
Yes! Simply use gluten-free graham crackers or another gluten-free cookie for the crust. Make sure to check the labels on all other ingredients, like jam or honey, to ensure they are also gluten-free.
How Should I Store Leftovers?
Store any leftover cheesecake in an airtight container in the refrigerator for up to 3-4 days. If you want to keep it longer, you can freeze it for up to 2 months. Just make sure to thaw it in the fridge overnight before serving!
